Sourdough Soft Pretzels - Two Ways

Steps

1. 1Dough: Add sourdough starter, water, sugar, kosher salt, softened butter, and flour to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until the dough comes together. Continue to knead on low for about 6 minutes until the dough is smooth and elastic. (Knead by hand if you don't own a mixer.) The dough should have pulled away from the bottom and sides of the mixing bowl.
2. 2Bulk ferment: Form the dough into a ball and transfer to a lightly buttered, lidded bowl. Allow to dough to sit with the lid propped on at room temperature for 6-8 hours or until the dough has come close to doubling.
3. 3Preshape: Turn out dough. (Don't flour your surface.) Use a bench knife to divide the dough into 8 pieces (98g each if using a kitchen scale).
4. 4Press the first piece flat to degas, then begin rolling it up lengthwise into a little log, pressing the end into the dough firmly with each roll. Repeat with remaining pieces. Cover your logs with plastic wrap and let them rest for 15 minutes.
5. 5Shape: Line 2 half-sheet pans with parchment paper. Begin rolling your first little log back and forth on the counter with both hands. Start in the center of the dough and work your hands outward with even pressure to lengthen the dough to a 30-inch rope. Try to leave the very center of the rope slightly thicker and taper thinner from there with little bulbs on the ends.
6. 6Lay your rope in the shape of a U. Cross the ends twice. Bring the ends down to the bottom of the U, and press them down gently to seal. Place your pretzel on the first pan, and cover it with plastic wrap while you shape the remaining pretzels. Arrange pretzels 4 to each pan.
7. 7Keep pans covered with plastic wrap and allow the pretzels to proof at room temperature for 1 hour or until they look only slightly more "poofy." Refrigerate (still covered) for 40 more minutes until chilled through.
8. 8Boiling pot: Add baking soda and honey to 8 cups of water in a large pot, then bring to a boil over high heat. Set out a dish of coarse salt (for salted pretzels). Preheat oven to 450°F.
9. 9Gently drop the first chilled pretzel into the boiling pot. Use a spider strainer spoon to make sure the pretzel stays submerged for 30 seconds. Remove the pretzel with the spider spoon, allowing any excess water to drain back into the pot before placing the pretzel back onto your prepared sheet pan. Repeat with remaining pretzels, one pretzel at a time.
10. 10For salted pretzels: While pretzels are still wet, sprinkle them with salt and score the bottoms with a lame or razor blade. Bake pretzels with trays staggered on the center and bottom racks for 15-20 minutes, or until deeply golden.
11. 11For cinnamon sugar pretzels: Don't score or salt after boiling. Bake pretzels with trays staggered on the center and bottom racks for 15-20 minutes, or until deeply golden. Whisk together cinnamon, sugar, and salt in a shallow dish and set aside. Once pretzels are warm out of the oven, brush them generously with melted butter and then promptly dip them in the cinnamon sugar mixture. Spoon the mixture over the top of the pretzel, if necessary, to cover every crevice.
12. 12Serve the pretzels warm. Allow leftovers to cool completely, then freeze in an airtight container for up to three months. Reheat in the oven on a baking tray (uncovered) for 5 minutes at 400°F.